Green Wonton Noodle Soup Recipe

Prepare filling

In a mixing bowl, combine ground pork, finely chopped shrimp, finely chopped green onions (reserve a tablespoon for garnish), grated ginger, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, salt, and egg white. Mix thoroughly with a spoon or by hand until well combined and slightly sticky (about 1–2 minutes). Chill in fridge for 15 minutes to firm up mixture if time allows.

Fill and shape wontons

Place one wonton wrapper on a clean work surface. Dab a little water around the edges with your finger. Spoon about 1 teaspoon of filling into the center of each wrapper. Fold the wrapper over to make a triangle (for square wrappers) or bring opposite edges together, pressing out air. For a classic pouch shape, bring two opposite corners together and press to seal, leaving a small pocket. Ensure all edges are well sealed to prevent leaks. Repeat until all filling is used (yields ~35–40 wontons). Place finished wontons on a lightly floured tray and cover with a damp towel.

Simmer broth

In a large pot, add chicken stock, smashed ginger slices, and lightly crushed garlic. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently for 10–12 minutes to infuse aromatics. Remove ginger slices and garlic (or leave them for stronger flavor).

Season broth

Stir in light soy sauce, optional fish sauce, salt, and white pepper. Taste and adjust seasoning — broth should be savory and slightly seasoned, not overly salty.

Prepare greens

Bring a separate medium pot of water to a rolling boil. Add bok choy or gai lan and blanch for 30–45 seconds until bright green and just tender. Remove with tongs and set aside. Optionally toss with 1 tsp vegetable oil to prevent sticking.

Cook noodles

In the same boiling water (or the same pot after blanching), add the wheat noodles and cook according to package instructions until al dente (usually 2–4 minutes for fresh, 4–6 for dried). Drain and briefly rinse under hot tap water to remove excess starch. Divide noodles into serving bowls.

Cook wontons in broth

Bring the seasoned broth back to a gentle simmer. Carefully drop wontons into the simmering broth in batches (do not overcrowd). Simmer gently for 4–5 minutes, until wrappers are translucent and filling is cooked through (internal temp ~70–75°C / 160–165°F). Wontons may float when done.

Assemble bowls

Ladle hot broth and cooked wontons over the prepared noodles in each bowl, distributing wontons evenly. Add blanched greens to each bowl. Sprinkle reserved thinly sliced green onions over the soup, drizzle 1/2 tsp sesame oil across the bowls, and finish with a light dusting of white pepper and toasted sesame seeds if using.

Serve

Serve immediately while piping hot. Provide extra soy sauce, chili oil, or vinegar on the side if desired.